TESTED  RECIPES 


for  ihe 

MODERN  HOSTESS 


DAISY  WILSON  BARNET 


TESTED  RECIPES 

for  the 

MODERN    HOSTESS 


A  Compilation  of  Choice  Recipes  Selected 
from  Various  Sources 


By 

Daisy  Wilson  Barnet 


PRICE  50  CENTS 


ENDORSED    BY    THE   SCHOOL    OF   DOMESTIC  ARTS 
AND   SCIENCE.   39  STATE    STREET.  CHICAGO 

i  Printing  House.  Chicago 


Copyright  1906 
DAISY  WILSON  BARNET. 


To  Mrs.  Lynden  Evans,  President  of  the 
Chicago  School  of  Domestic  Arts  and 
Science, 

and 

The  Pupils,  past  and  present,  whose  in- 
terest in  Domestic  Science  will  prolong  life, 
and  make  it  happier,  this  book  is  cordially 
dedicated. 

DAISY  WILSON  BARNET 


2040110 


Scientific  cookery  demands  a  uniform  standard  of 
measurements,  consequently  all  measurements  in  the 
following  recipes  are  taken  LEVEL.  Kindly  bear  this 
in  mind  and  avoid  mistakes. 


CANAPES. 
Canape  of  Caviare,  Egg  and  Cucumber. 

Butter  rounds  of  Boston  brown  bread ;  press  upon  them 
rings  of  hard  boiled  egg  whites.  Fill  the  ring  with  a  mixture 
of  I  teaspoon  minced  onion,  I  tablespoon  caviare,  i  tablespoon 
soft  butter  and  2  teaspoonfuls  of  lemon  juice.  On  top  place 
a  slice  of  cucumber  dipped  in  French  dressing. 


Caviare  Canape. 

Toast  slices  of  bread  and  cut  them  into  strips  4  inches 
long  and  2  inches  wide.  Spread  with  the  following  mixture : 
i  tablespoon  caviare,  i  tablespoon  soft  butter,  cayenne,  i  tea- 
spoon grated  onion,  juice  of  y>  lemon.  Serve  with  a  radish  on 
each  plate. 


Canape,  Indian  Style. 

Y$  cup  cooked  ham.  54  CUP  butter. 

y$  cup  cooked  chicken.  y*  teaspoon  curry, 

i  tablespoon  apple  chutney.     Salt  and  pepper. 
Pound  ingredients  in  a  mortar,  pass  through  a  sieve,  and 
spread  on  rounds  of  bread,  fried  and  cooled.    Top  off  with  an 
olive. 


Tomato  Canape. 

2  large  tomatoes.  i  tablespoon  butter. 

i  cup  mayonnaise.  i  tablespoon  anchovy  paste. 

Spread  rounds  of  fried  bread  (when  cold)  with  the  anchovy 
paste  and  butter  rubbed  together.  Lay  a  slice  of  tomato  on 
each  and  top  with  mayonnaise. 


Lobster  Canape. 

i  live  lobster.  4  tablespoons  flour. 

1  teaspoon  salt.  6  slices  bread,  fried. 

A  little  cayenne.  8  tablespoons  grated  cheese. 

4  tablespoons  butter.  }/?.  cup  white  broth. 

2  tablespoons  fine  chopped       (Parmesan  cheese  is  best.) 

onion. 

Plunge  lobster  into  boiling  water  and  cook  one-half  hour. 
Put  2  tablespoons  of  butter  in  frying-pan,  add  the  chopped 
onion,  cook  5  minutes  without  browning;  add  2  tablespoons 
of  flour,  stir,  and  cook  2  minutes ;  add  one-half  cup  white 
broth ;  add  i  pint  of  lobster  meat,  and  cook  8  minutes.  Spread 
the  mixture  on  the  crustless  rounds  of  fried  bread. 

Now  melt  2  level  tablespoons  of  butter,  add  the  same  of 
flour,  cook  and  stir.  Remove  from  fire,  add  the  cheese.  Mix 
and  form  into  little  balls.  Place  one  in  center  of  each  canape, 
pressing  a  little.  Put  the  canapes  in  the  oven  and  bake  a  deli- 
cate brown,  about  10  minutes.  Serve  at  once. 


Canape  of  Olives  and  Pimientos. 

i  tablespoon  caviare.  Cayenne, 

(or  anchovy  paste).          Pimolas. 


I  tablespoon  soft  butter.  y2  can  pimientos. 

Juice  of  y*  lemon.  (Mexican  red  peppers). 

Fry  rounds  of  bread  and  allow  to  cool.  Spread  lightly 
with  the  caviare  and  butter  rubbed  together,  and  seasoned  with 
the  cayenne  and  lemon  juice.  Place  a  nut  in  the  center  of 
each  and  sliced  pimolas  around  the  edge,  arranging  strips  of 
pimientos  like  the  spokes  of  a  wheel,  from  the  nut  to  the 
pimolas. 


Cucumber  Relish. 

Select  fresh  cucumbers.  Cut  them  across  the  middle,  and 
shave  a  slice  off  each  round  end,  that  they  may  stand  upright. 
Scoop  out  the  inside,  not  too  close  to  the  rind,  and  chop  it 
with  one-half  its  bulk  of  onion.  Moisten  with  French  dress- 
ing, fill  the  cucumber  cups,  and  lay  a  few  nasturtiums  beside 
the  tall  green  cups. 


Oyster  Cocktail. 

Juice  of  2  lemons.  I  cup  strained  oyster  liquor. 

y-2,  teaspoon  onion  juice.  4  tablespoons  tomato  catsup. 

y2  grated  cucumber.  i    tablespoon    green    pepper 

I  tablespoon  Worcestershire  vinegar. 

sauce.  Salt  to  taste. 

Drain  the  oysters  free  from  shell  and  their  own  liquor,  re- 
serving i  cupful.  Mix  all  ingredients  (except  the  grated 
cucumber  and  onion  juice)  and  pour  over  the  chilled  oysters 
one-half  hour  before  serving.  At  time  of  serving,  put  5  small 
oysters  in  each  glass  cup,  add  i  tablespoon  of  the  sauce,  and 
garnish  with  i  tablespoon  of  grated  cucumber  seasoned  with 
the  onion  juice,  salt  and  pepper.  (Avoid  horseradish,  as  it 
destroys  the  delicate  oyster  flavor.) 


Oyster  Cocktail  No.  2. 

4  tablespoonfuls  tomato  catsup,  i   tablespoon  Darwin's  salad 
i  cupful  strained  oyster  vinegar. 

liquor.  Salt  to  taste. 

i  tablespoon  green  pepper 

vinegar. 

Mix  the  cocktail,  and  pour  over  the  oysters  at  time  of  serv- 
ing. 


New  York  Oyster  Cocktail. 


i  tablespoon  finely  chopped 

shollot. 
i  teaspoonful  chopped 

olives. 

l/4  teaspoon  salt. 
Mix  and  serve. 


l/fa  teaspoon  white  pepper. 
2  teaspoons  fresh  lime 

juice. 
5  tablespoonfuls  tarragon 

vinegar. 


All  measurements  are  level. 


SOUPS. 

Cream  soups  are  dainty,  delicious,  and  nourishing.  The 
same  rule  will  serve  alike  for  celery,  asparagus,  peas,  spinach, 
potato,  cabbage,  turnips  and  parsnips.  The  vegetables  may 
be  freshly  prepared,  or  remnants  may  be  utilized  by  adding 
i  pint  of  strained  vegetable  pulp  to  i  quart  of  rich  "white 
sauce."  The  yolks  of  2  eggs  add  greater  richness  and  color, 
and  if  they  are  used  omit  *i  the  flour. 


Corn  Soup. 

i  can  of  corn  ("B.  &  M.'')        2  tablespoonfuls  Hour. 

i  pt.  boiling  water.  2  tablespoonfuls  butter. 

i  qt.  of  milk.  i   teaspoonful  salt. 

i   slice  of  onion.  ^  teaspoonful  sugar. 

*4  teaspoonful  white  pepper.     Yolks  of  2  eggs. 

Chop  the  corn  fine,  add  boiling  water  and  simmer  20  min- 
utes. Rub  through  a  sieve.  Scald  the  milk  with  the  onion. 
Remove  the  onion  and  add  milk  to  the  corn.  Bind  with  the 
flour  and  butter,  creamed  together,  and  a  little  milk  added  to 
dilute  it,  lastly  the  seasoning.  Beat  the  2  yolks,  and  add  them 
after  the  soup  is  removed  from  the  fire. 


Green  Pea  Soup. 

l/^  pk.  peas.  ^2  teaspoonful  salt. 

i  doz.  spinach  leaves.  y>  teaspoonful  sugar. 

1  head  lettuce.  YT.  a  cucumber. 

l/4  teaspoonful  white  pepper.      A  slight  grating  of  nutmeg. 

2  tablespoonfuls  flour.  2  tablespoonfuls  butter, 
r  pt.  of  milk. 

Shell  the  peas,  cover  with  cold  water,  and  set  aside.  Break 
up  the  pods  and  put  them,  with  the  spinach  leaves,  into  a 
kettle  with  i  quart  of  boiling  water  and  i  pint  of  stock,  and 
allow  them  to  simmer  l/2  hour.  Add  i  head  of  sliced  leaf 
lettuce,  salt  and  sugar,  and  boil  until  spinach  and  lettuce  are 
pulpy.  Rub  through  a  sieve.  Boil  the  peas  and  cucumber 
in  a  little  salt  water,  mash  and  press  through  a  sieve.  Mix 
the  two  pulps,  add  seasonings,  the  milk  and  the  thickening. 


Green  Pea  Soup  No.  2. 

A  mock  green  pea  soup  may  be  made  of  \Yhite  Sauce  and 
mashed  potato,  colored  with  Price's  Coloring  Liquid. 


Salsify  Soup. 

i  bunch  oyster  plant.  6  \\hole  allspice. 

1  pt.  milk.  *4  blade  of  mace. 

2  tablespoonfuls  flour.  y?  a  bay  leaf. 
2  tablespoonfuls  butter. 

Scrape  and  slice  the  salsify  ami  Irop  immediately  into  cold 
water,  to  which  add  }4  C"P  vinep  r,  to  prevent  discoloration. 
When  all  is  ready  place  in  boiling  water,  slightly  salted,  and 
boil  until  tender,  then  add  i  pint  of  milk  (without  draining 
off  the  water).  Rub  the  flour  and  butter  together,  add  a 
little  of  the  liquid  to  dilute  it,  then  pour  it  into  the  kettle. 
Add  seasonings  and  stir  until  it  thickens  and  let  stand  on 
back  of  stove  10  minutes.  Remove  the  bay  leaf  and  serve. 


Fruit  Soups. 

Fruit  soups  are  made  from  fruit  juices  and  water,  slightly 
thickened  with  arrowroot,  and  sweetened  or  not,  as  one 
pleases. 


Orange  Soup. 

i  pint  orange  juice.  4  tablespoonfuls  arrowroot, 

i  pint  water.  4  tablespoonfuls  sugar. 

Bring  the  orange  juice  and  water  just  to  the  boiling  point. 


Add  the  arrowroot,  moistened  with  a  little  cold  water.  Cook 
for  a  moment  and  strain.  Add  the  sugar  and  stand  aside  to 
cool.  Put  cracked  ice  in  pretty  glasses  and  pour  over  it  the 
orange  soup.  Currant,  pineapple,  raspberry  and  cherry  soups 
are  all  served  the  same  way,  as  a  first  course  at  a  luncheon. 


Black  Bean  Soup. 

1  pt.  black  beans.  3  slices  each  of  turnips  and 
3  qts.  boiling  water.  carrot. 

l/4  blade  of  mace.  i  pt.  stock. 

Celery,  or  celery  seed.  6  whole  cloves. 

2  tablespoonfuls  butter.  6  whole  allspice. 
2  tablespoonfuls  flour.  Pepper  and  salt. 

i  small  onion. 

Soak  the  beans  over  night.  Pour  off  the  water  in  the  morn- 
ing, add  3  qts.  boiling  water,  and  boil  gently  6  to  8  hours. 
When  done  there  should  be  i  qt.  water.  Add  i  pt.  stock  and 
seasoning.  Fry  the  onion,  carrot  and  turnip  (cut  fine)  in 
butter.  Take  up  when  golden  brown,  add  to  soup,  and  in 
the  same  frying  pan  add  flour  and  brown  it  in  the  butter. 
Add  to  soup  and  simmer  i  hour.  Rub  through  a  sieve.  (It 
should  be  like  thick  cream.)  Add  pepper,  salt,  thin  slices 
of  lemon,  and  hard  boiled  egg.  A  glass  of  sherry  is  an  im- 
provement. 


Julienne  Soap. 

l/2  cup  each  of  carrots,  tur-  i  pt.  soup  stock, 

nips,  onions,  beets  Salt  and  pepper, 
and  celery.  2  tablespoonfuls  butter. 

6  string  beans.  i  cup  peas. 

Cut  the  string  beans  into  tiny  rings,  crosswise,  and  the 


other  vegetables  into  even  dice.  Fry  the  onion  and  carrot  in 
the  butter,  add  them  to  the  other  vegetables,  cover  with  boiling 
water  and  cook  until  tender.  Add  soup  stock  (not  draining 
off  the  water  the  vegetables  were  conked  in),  peas  and  season- 
ing. Cook  TO  minutes  and  serve. 


Lentil  Soup. 

\l/2  cups  lentils.  }/2  an  onion. 

*4  teaspoon  celery  seed.  4  whole  cloves. 

2  tablespoonfuls  butter.  '4  bay  leaf. 

i  tablespoonful  flour.  Pepper  and  salt. 

Soak  the  lentils  over  night.  Drain  the  next  morning,  cover 
with  cold  water  and  bring  just  to  a  boil.  Drain  off  the  water 
and  throw  away.  To  the  lentils  add  !*/>  qts.  fresh  water,  and 
simmer  3  hours,  then  add  the  onion  and  seasoning,  and  cook 
i  hour  more.  Rub  through  colander,  mashing  well,  then 
through  a  sieve.  Return  it  to  the  fire,  add  the  flour  and  butter, 
creamed  together,  and  diluted  with  a  little  of  the  soup.  This 
has  meat  value,  and  is  delicious. 


Okra  Soup. 

Fry  6  slices  of  onion  and  8  or  10  okra  pods  (cut  in  two 
lengthwise)  a  golden  brown.  Put  in  a  kettle  and  pour  over 
i  qt.  boiling  water,  slightly  salted.  Simmer  until  tender,  add 
i  pt.  of  milk  and  2  tablespoonfuls  boiled  rice. 


Palestine  Soup. 

1  lb.  Jerusalem  artichokes.         i   qt.  water. 

2  onions.  i   sprig  of  parsley. 

2  tablespoonfuls  of  butter.          A  little  celery,  salt  and  white 

i  tablespoonful  of  flour.  pepper. 

i  pt.  boiling  milk  or  cream.         Yolks  of  2  eggs. 

Scrape  I  lb.  of  Jerusalem  artichokes,  clean,  and  cut  in  slices. 
Fry  the  sliced  onions  in  the  butter,  and  when  a  golden  color 
add  the  flour  and  water.  Add  the  artichokes,  parsley,  and 
celery.  Boil  until  the  vegetables  are  soft,  then  strain  through 
a  sieve.  Return  to  the  fire,  add  salt,  pepper  and  boiling  cream, 
or  milk.  Beat  the  yolks  of  2  eggs  and  place  them  in  the  tureen, 
pouring  the  scalding  soup  over  them.  Serve  with  croutons,  or 
crisps. 


Pistachio  Soup. 

i  pt.  milk.  i  pt.  spinach  leaves. 

i  oz.  chopped  pistachio  2  tablespoonfuls  butter. 

nuts.  2  tablespoonfuls  arrowroot. 

}/2  teaspoonful  almond  paste.       Salt  and  white  pepper. 

Put  i  pt.  of  milk  over  the  fire  in  a  double  boiler  and  add 
the  chopped  nuts  (made  as  fine  as  powder)  and  the  almond 
paste.  Mix  well  and  boil  20  minutes.  Pick  over  i  pt.  of  fresh 
spinach,  removing  stems  and  ribs  of  the  leaves,  and  boil  what 
is  left  in  a  very  little  salted  water.  When  tender,  drain  and 
chop  fine,  then  press  to  a  pulp  with  a  potato  masher.  Add  it 
to  the  soup,  mix,  then  add  the  butter.  Moisten  a  tablespoon 
of  arrowroot  with  a  little  cold  water,  add  a  little  of  the  hot 
liquid  to  it,  and  then  stir  into  the  soup  and  cook  until  it  is  as 
thick  as  thin  cream.  Add  pepper  and  salt,  and  serve. 


Measurements  are  level. 


ENTREES. 

Chicken,  a  la  Terrapin. 

Cut  up  a  cold  boiled  chicken  into  small  pieces,  removing 
all  skin  and  gristle.  Put  into  a  skillet  with  y2  pt.  of  cream. 
As  soon  as  warm  add  2  tablespoons  of  butter  creamed  together 
with  2  tablespoons  of  flour.  Season  with  cayenne  and  salt. 
Add  3  chopped  hard  boiled  eggs,  and  when  it  boils  stir  in  a 
large  wine  glass  of  sherry.  Simmer  5  minutes,  and  add  an- 
other glass  of  wine  and  serve. 


Shrimps,  a  la  Creole. 

2  tablespoonfuls  butter.  2  cups  tomato  pulp, 

i  small  onion,  chopped.  y*  teaspoon  celery  salt. 

*/4  green  or  red  pepper,  i  pt.  fresh  shrimps. 

chopped  fine.  2  tablespoonfuls  flour. 

Fry  onion  in  butter  until  yellow,  add  flour  and  rub  smooth, 

pour  in  the  tomatoes,  slowly,  then  the  cleaned  shrimps,  broken 

into  bits.    When  the  sauce  has  thickened  and  the  shrimps  are 

heated,  serve  on  toast.    Crab  meat  may  be  used  the  same  way. 


.Chicken,  Creole  Style. 

i  chicken.  i  onion. 

i  slice  of  boiled  ham.  i  cup  water. 

i  green  pepper.  i  can  of  peas. 

Salt  and  pepper.  2  cups  tomato  sauce. 

Wipe  the  pieces  of  chicken  with  a  damp  cloth  and  put  in  a 
casserole,  with  the  ham,  chopped  pepper  ( from  which  the  seeds 
and  white  parts  have  been  removed),  onion,  sliced,  and  i  cup 


of  water.  When  meat  is  tender  and  ready  to  fall  from  the 
bones,  take  up  the  chicken  and  keep  it  hot.  Strain  the  gravy, 
add  salt,  tomato  sauce  and  peas,  and  pour  over  the  chicken. 


Shad  Roe,  with  Peas. 

Boil  the  roe,  in  boiling  salted  water,  10  minutes,  adding  i 
sliced  onion.  Drain  carefully.  Drop  the  roe  into  boiling  salted 
water  and  simmer  20  minutes.  Remove  and  drain.  Butter 
a  tin  plate  and  lay  the  drained  roe  upon  it.  Dredge  with  salt 
and  pepper  and  spread  with  soft  butter ;  dredge  thickly  with 
flour.  Bake  l/2  hour,  basting  often  with  a  thin  mixture  of 
flour,  water,  butter,  pepper  and  salt. 

Cook  a  pint  (or  i  can)  of  young  green  peas  till  tender,  with 
I  teaspoonful  of  sugar,  a  little  salt,  and  y2  teaspoonful  of 
butter.  Then  add  2  tablespoonfuls  of  cream  and  cook  2  min- 
utes longer.  Place  the  ron  in  center  of  the  hot  platter  and  turn 
the  peas  around  it. 


Cannelon  of  Beef. 

Chop  cold  beef,  as  per  hash,  adding  a  little  onion,  i  egg, 
beaten  light,  pepper  and  sail,  and  a  little  gravy.  Make  large 
rolls  of  this,  like  sausages,  6  inches  long,  roll  up  in  greased 
wax  paper,  tucking  the  ends  over  several  times.  Bake  20  min- 
utes and  serve  with  gravy  poured  over. 


Oyster  Shortcake. 

Make  a  shortcake  and  bake  on  pie  plates.     Put  i  qt.  of 
oysters  over  the  fire  with  j£  cup  of  milk  and  %  cup  of  water, 


2  teaspoonfuls  of  butter,  salt  and  pepper.  Thicken  with  I 
tablespoonful  of  flour,  rubbed  smooth  in  the  water.  When 
the  shortcakes  are  baked,  split  and  spread  with  the  oysters 
between  and  over  the  top.  ^\lake  extra  White  Sauce  if 
needed. 


Calf's  Liver,  Marinated. 

2  onions.  Pepper  and  salt. 

4  slices  salt  pork.  Vinegar,  3  tablespoonfuls. 

6  tablespoonfuls  olive  oil.  i  glass  of  claret. 

i  calf's  liver,  larded. 

Slice  the  onions  and  lay  in  the  bottom  of  a  crock,  and  on 
top  of  them  place  the  slices  of  pork,  then  the  larded  liver, 
sprinkled  with  pepper  and  salt,  and  pour  on  6  tablespoonfuls  of 
olive  oil  and  3  of  vinegar.  Set  in  a  cool  place  for  24  hours, 
turning  it  twice  during  this  time.  Put  in  a  kettle  the  entire 
contents  of  the  crock,  cover  closely  and  simmer  very,  very 
gently  for  2  hours.  When  about  done  add  i  glass  of  claret. 
Serve  hot  or  cold.  Cold  is  better. 


Pork  Tenderloin  and  Mushrooms. 

Plunge  the  whole  round  tenderloin  into  boiling  water,  to 
cover,  in  a  deep  skillet,  and  let  it  boil  hard  2  minutes,  then 
reduce  the  heat  and  let  it  simmer,  closely  covered,  for  y±  of 
an  hour.  Then  pour  off  the  water  and  keep  it  for  the  gravy. 
Put  4  tablespoonfuls  of  butter,  or  lard,  in  the  skillet  and  fry  the 
tenderloin,  closely  covered,  until  a  rich  brown.  When  done 
remove  to  a  hot  platter  and  keep  warm.  Add  4  tablespoonfuls 
of  flour  to  lard  in  skillet,  rubbing  it  smooth ;  then  pour  in  grad- 
ually enough  of  the  reserved  juice  to  make  gravy  of  the  proper 


consistency.    Add  mushrooms,  previously  prepared,  as  follows : 
Yz  Ib.  mushrooms.  Salt  and  pepper. 

I  tablespoonful  butter. 

Rinse  off  the  mushrooms,  peel  the  tops  and  stems  and  break 
into  pieces.  Place  in  a  stew  pan,  sprinkle  lightly  with  pepper 
and  salt,  and  let  them  stand  i  hour  until  their  juice  is  drawn 
out,  then  add  butter  and  stew  the  mushrooms  in  their  juice  *4 
hour.  Add  to  above  gravy  and  pour  over  tenderloin. 


A  FRENCH  RECIPE. 
Chicken  en  Casserole. 

Take  a  tender  broiling  chicken,  wash  dry,  and  cut  into  four 
pieces.  Put  into  an  earthen  casserole  with  a  generous  piece 
of  butter  on  each.  Put  on  the  cover  and  stand  the  dish  in  a 
hot  oven  for  an  hour.  Have  ready  as  many  potatoes  as  will 
be  needed  scooped  into  little  balls  with  vegetable  cutter.  Fry 
them  a  golden  brown,  in  deep  fat.  Make  a  mixture  of  chopped 
chives,  salt,  chopped  parsley,  red  and  black  pepper,  and  a 
tablespoon  of  Kitchen  Bouquet.  A  few  minutes  before  serv- 
ing remove  the  chicken  from  the  casserole  and  turn  in  the 
potatoes,  the  seasoning  mixture,  and  a  wine  glass  of  Sauterne 
Madeira  or  Sherry.  Stir  thoroughly,  return  the  chicken,  baste 
it  thoroughly  with  this  gravy,  and  cook  it  5  minutes  to  reheat. 
Serve  it  in  the  casserole. 


Rat  out  of  Mutton. 

For  6  persons  use  2  Ibs.  of  mutton — the  trimmings  of  a  roast, 
chops,  or  any  of  the  cheaper  parts  (as  the  shoulder). 
2  onions.  6  potatoes. 


2  tablespoonfuls  butter.  }/2  tablespoon  salt. 

2  tablespoonfuls  flour.  y2  teaspoon  pepper. 

6  white  turnips.  i  qt.  of  water. 

Free  the  mutton  from  fat  and  skin.  Put  the  butter  in  a  stew 
pan  over  a  hot  fire.  When  butter  is  hot  add  the  mutton  and 
cook  until  it  is  brown  on  all  sides.  Now  take  the  meat  from 
the  pan,  add  the  flour,  stirring  well  until  it  is  browned,  then 
add  the  water,  stirring  constantly.  When  this  sauce  boils  add 
the  mutton,  salt,  pepper  and  the  onions  cut  in  slices.  Cover 
the  pan  and  simmer  contents  slowly  for  two  hours.  At  the 
end  of  this  time  add  the  turnips,  cut  in  cubes,  stirring  the  mix- 
ture well.  Spread  the  cubes  of  potatoes  on  top,  cover  the  stew 
pan  and  cook  a  trifle  more  rapidly.  It  will  require  ^4  of  an 
hour  longer  to  finish  the  ragout.  The  French  often  employ 
veal  or  pork  instead  of  mutton.  The  thing  we  cannot  change 
is  the  method  of  cooking,  which  is  always  done  slowly. 


Baked  Brains. 

Soak  for  i  hour  in  cold,  salted  water,  changing  the  water 
several  times.  Parboil  for  15  minutes.  Plunge  into  ice  water 
to  blanch  and  remove  all  membrane. 

Cut  each  in  two,  lay  in  a  baking  pan,  sprinkle  with  salt  and 
pepper,  dredge  lightly  with  flour,  add  bits  of  butter,  and  a  little 
water  in  the  pan,  basting  frequently,  until  a  light  brown.  They 
are  as  delicious  as  sweetbreads. 


Brain  Omelet. 

Pour  boiling  water  ovf>r  a  set  of  brains  that  have  stood  i 
hour  in  cold  salt  water.    Let  them  remain  in  the  boiling  water 


io  minutes,  then  plunge  into  ice  water  to  blanch  them.  Then 
scrape  all  the  creamy,  soft  parts  from  the  dark  skin,  add  4 
beaten  eggs,  cayenne,  and  salt.  Fry  in  hot  butter,  fold,  and 
serve,  garnished  with  cress  or  parsley. 


Fish  or  Chicken  Timbals. 

y2  cup  milk.  \y2  teaspoonfuls  lemon  juice. 

Yz  cup  bread  crumbs.  2  cups  of  chopped  meat,  fish. 

Whites  of  5  eggs.  or  i  can  of  salmon. 

i  teaspoonful  of  salt. 

White  fish,  fresh  halibut,  finnan  haddie,  or  trout  may  be 
used. 

Soak  the  crumbs  in  the  milk  io  minutes  and  cook  until  like 
mush.  Add  salt  and  pepper,  chopped  meat  (or  fish),  lemon 
juice,  and  lastly,  the  beaten  whites  cut  and  folded  in.  Put 
paper  in  bottom  of  tin,  and  butter  it,  and  the  sides  of  the  tin. 
Set  in  a  pan  of  water  and  bake  15  minutes.  Serve  with  White 
Sauce  containing  chopped,  blanched  almonds.  This  may  be 
baked,  in  a  loaf,  for  i  hour. 


Filled  Peppers. 

1  cup  minced  chicken,  or       il/2  cups  bread  crumbs. 

veal.  2  tablespoonfuls  of  hot 

2  tablespoonfuls  of  minced  water. 

ham.  i  large  tomato. 

2  slices  of  onion.  i  tablespoon  butter. 

Salt,  cayenne.  i  egg. 

i  cup  soup  stock.  6  green  peppers. 

Cut  the  stems  from  green  peppers  so  they  will  stand.    Cut 


off  the  opposite  ends,  remove  seeds  and  white  part,  and  ar- 
range them  in  a  baking  pan. 

Mix  the  chopped  meat  and  bread  crumbs  (which  have  been 
wet  with  the  hot  water),  the  peeled  tomato  and  onion,  chopped 
fine,  the  butter,  salt,  cayenne  and  beaten  egg,  and  fill  the 
peppers. 

Pour  the  stock  around  the  peppers,  in  the  pan,  and  put  ^ 
teaspoonful  on  top  of  each  one.  Bake  25  minutes  in  a  mod- 
erate oven. 


Potted  Pigeons. 

Draw  and  clean.  Break  the  legs,  just  above  the  feet,  leaving 
enough  below  the  joint  to  tie  to  the  tail.  Wash  and  wipe. 
Cover  with  vinegar  spiced  and  flavored  with  onion  and  let 
them  stand  several  hours.  This  makes  them  tender.  Drain 
and  wipe.  Stuff  if  you  like  with  bread,  sage,  pork  and  pepper, 
making  it  stiff  enough  to  roll  into  balls.  Stuff  the  pigeons 
with  these.  Dredge  with  salt,  pepper  and  flour.  Fry  5  or  6 
slices  of  salt  pork,  cut  I  large  onion  fine  and  fry  it,  in  the  fat, 
a  light  brown.  Put  the  crisp  pork  in  a  stew  pan,  add  the  fried 
onion,  then  brown  the  pigeons  all  over,  in  the  fat  left  in  the 
pan.  Put  them  in  the  stew  pan  on  top  the  pork  and  onion, 
half  cover  with  hot  water,  add  a  little  pepper,  salt,  and  a  pinch 
of  herbs  tied  in  a  cloth.  Simmer  very  gently  three  hours. 
Remove  the  fat  from  the  broth  and  thicken  with  flour  and 
butter  creamed  together  and  diluted  with  a  little  of  the  broth. 


Stewed  Hare.    Delicious. 

2  rabbits.  4  tablespoonfuls  of  flour, 

i  onion.  i  tablespoonful  any  catsup, 

i  bay  leaf.  i  teaspoonful  salt,  pepper. 


3  tablespoonfuls  of  butter.          2  tablespoonfuls  of  lemon 

3  cups  of  water.  juice. 

Skin,  clean,  wash,  disjoint,  and  roll  in  flour.  Put  butter  in 
a  pan,  and  when  it  is  hot  add  the  meat.  Brown  well,  but  do 
not  burn.  When  it  is  brown  on  all  sides,  put  it  into  a  stew 
pan  and  put  into  the  frying  pan  such  flour  as  remained  after 
the  meat  was  rolled  in  it.  Stir  until  it  gets  smooth,  then  add 
the  water,  and  boil  5  minutes.  Pour  this  liquid  over  the  meat, 
in  the  stew  pan.  Add  the  spice,  salt,  pepper,  and  whole  onion. 
Cover  closely  and  cook  very  gently  2  hours,  then  add  lemon 
juice  and  catsup.  Arrange  on  dish  and  pour  on  the  gravy. 


Pate  de  Foie  Gras. 

i  calf's  liver.  i  teaspoonful  of  made 

Butter.  mustard. 

Speck  of  Cayenne.  i  teaspoonful  of  Worcester- 

Salt  shire  sauce. 

Y*  grated  nutmeg.  i  tablespoonful  of  onion 

Level  saltspoon  of  ground  water, 

cloves. 

Boil  a  calf's  liver  very  slowly,  in  salted  water,  until  exceed- 
ingly tender.  In  another  kettle  boil  the  calf's  tongue.  Let 
them  grow  cold  in  the  water  in  which  they  were  boiled. 

The  next  day  cut  the  liver  into  bits,  and  mash  it  into  a  paste, 
adding  a  little  butter,  as  it  is  needed  to  make  a  paste.  When 
quite  soft  work  into  it  a  speck  of  cayenne,  a  little  salt,  y2  a 
grated  nutmeg,  a  level  teaspoonful  of  ground  cloves,  i  tea- 
spoonful  of  made  mustard,  i  teaspoonful  Worcestershire 
sauce,  and  i  tablespoonful  of  water  in  which  an  onion  was 
gently  steeped.  Work  the  paste  very  thoroughly  and  pack  in 
jelly  glasses,  putting  in,  occasionally,  bits  of  the  boiled  tongue. 
Butter  the  glasses  first  and  cover  the  paste  with  melted 


paraffine.     Put  in  a  cool  place.     It  will  keep  all  winter  and 
makes  a  delicious  luncheon  or  tea  relish. 


Delicious  Hash. 

Equal  parts  of  meat  and  raw  potatoes  chopped  fine.  Add 
enough  stock  gravy  or  milk  to  moisten.  Season  with  pepper, 
salt  and  a  little  minced  onion. 

Butter  a  cold  skillet  and  spread  the  hash  in  it,  cover  closely 
and  bake  l/2  hour.  When  done  turn  out  on  a  chop  platter,  or 
turn  over  double  like  an  omelet,  and  garnish  with  parsley. 


Jellied  Tongue  and  Veal. 

Take  an  ox  tongue  out  of  pickle  and  let  it  soak  in  cold 
water  12  hours.  Boil  it  slowly  until  tender  il/2  to  2  hours. 
Remove  the  skin  and  cut  off  all  the  root  and  slender  tip.  Have 
a  breast  of  veal  boned.  Spread  it  out  carefully,  as  flat  as  pos- 
sible, rub  with  salt  and  pepper.  Lay  the  tongue  in  the  center, 
and  roll  it  up.  Take  a  piece  of  thin  muslin  and  wrap  it 
securely  around  the  veal  and  place  it  in  an  earthen  jar  large 
enough  to  just  accommodate  it.  Add  6  whole  cloves,  I  onion, 
i  stalk  of  celery,  a  little  parsley,  salt,  and  6  whole  peppers. 
Cover  with  a  cup  of  hot  water,  place  a  lid  on  the  jar,  and  bake 
in  a  moderate  oven  about  3  hours,  when  remove  from  the 
water,  put  between  two  plates,  under  a  weight,  until  cold. 

Strain  the  stock  left  in  the  jar,  and  color  it,  either  a  delicate 
yellow  or  pale  green,  with  Dr.  Price's  vegetable  coloring 
liquids. 

Pour  half  the  colored  stock  into  an  oblong  mould  and  let 
it  harden.  Remove  the  cloth  from  the  veal,  lay  it  on  the  jelly, 


in  the  mould,  then  pour  in  the  remainder  of  the  stock,  and 
place  in  refrigerator  to  become  hard.  When  about  to  serve 
remove  from  the  mould  and  cut  in  thin  slices  with  a  sharp 
knife. 

The  center  (the  tongue)  will  be  pink,  surrounded  by  the 
white  (veal),  the  outside  pale  yellow,  or  green  jelly.  Garnish 
with  pink  radishes,  a  little  parsley,  and  slices  of  lemon. 


Crab  Olio. 

(A  SOUTHERN  RECIPE.) 

Scald  and  skin  6  large  tomatoes  and  drain  on  a  sieve  until 
water  is  out. 

Chop  fine  the  meat  of  four  large,  boiled  crabs,  the  inside  of 
an  egg-plant  which  has  been  boiled,  and  the  tomatoes.  Add 
three  eggs,  slightly  beaten,  salt,  pepper,  and  half  a  cup  of 
bread  crumbs. 

Heat  through  in  two  tablespoonfuls  of  butter,  but  do  not 
brown  it.  Put  the  mixture  in  crab  shells,  or  individual  dishes, 
and  cover  with  bread  crumbs.  Place  in  pan  of  water  and  bake 
15  minutes. 


Corn  Pudding. 

8  ears  of  corn.  I  teaspoonful  of  sugar. 

1  cup  milk.  y?  teaspoonful  of  salt. 

2  eggs. 

Draw  a  sharp  knife  through  each  row  of  corn,  then  press 
from  the  cob  with  the  back  of  the  knife.  Mix  all  together. 
Grease  pudding  dish,  fill,  and  bake  slowly  ^  to  £4  of  an  hour. 
Eat  as  a  vegetable. 


Cream  Chestnut  Croquettes. 

50  Spanish  chestnuts.  4  eggs. 

}&  cup  of  cream.  ^  teaspoonful  of  salt. 

4  tablespoonfuls  of  butter. 

Shell  the  nuts  and  boil  15  minutes.  Take  up  and  remove 
the  skins,  and  boil  15  minutes  longer.  Drain  and  mash.  Add 
the  butter  and  salt  by  degrees.  Add  the  cream  a  little  at  a 
time,  working  it  in  well.  Beat  3  of  the  eggs,  and  beat  them 
into  the  other  ingredients.  Put  the  mixture  in  a  double  boiler 
and  cook  8  or  10  minutes,  stirring  constantly.  Spread  it  on  a 
large  platter  to  cool.  When  cold,  butter  the  hands  slightly 
and  shape  into  balls,  cones,  or  cylinders.  Dip  these  into  the 
fourth  egg  beaten,  then  in  fine  bread  crumbs.  Fry  1^2  minutes, 
to  a  light  brown.  Arrange  on  a  warm  napkin  and  serve  im- 
mediately. 


Onion  au  Gratin. 

Scald  the  onions,  chop  rather  coarse.  Place  in  a  baking 
dish,  cover  with  Bechamel  sauce,  into  which  has  been  stirred  a 
tablespoonful  of  chopped  parsley.  Cover  the  tops  with  bread 
crumbs  moistened  with  melted  butter  and  a  little  grated  cheese. 
Bake  half  an  hour  (or  more). 


Sliced  Baked  Tomatoes. 

Slice  fresh  tomatoes  and  spread  in  layers  in  a  baking  dish. 
Sprinkle  each  layer  with  salt,  pepper,  curry  powder,  sugar 
and  dots  of  butter,  and  lastly  a  layer  of  crumbs  and  butter. 
Bake  until  tomatoes  are  tender.  Five  minutes  before  taking 
out  pour  over  them  a  cupful  of  whipped  cream  slightly  sweet- 
ened. 


Fried  Green  Tomatoes. 

Cut  a  thin  slice  from  top  and  bottom,  then  cut  in  2  or  3 
slices  (rather  thick).  Dip  each  in  seasoned  flour,  and  fry  in 
4  tablespoonfuls  of  butter,  half  an  hour  or  more.  When  done 
lift  out  and  keep  very  hot.  Put  a  large  tablespoonful  of  flour  in 
the  pan,  stirring  until  it  browns.  Add  slowly  i  cup  of  milk. 
Cook  smooth  and  pour  over  the  tomatoes. 


Sweet  Corn  a  1'Oriental. 

Strip  the  corn  of  all  husks,  place  it  in  a  porcelain  or  agate 
kettle,  cover  with  sweet  milk  and  let  it  boil  15  or  20  minutes. 
Never  use  a  drop  of  water  on  it. 


Deviled  Tomatoes. 

Take  6  tablespoonfuls  of  butter,  yz  teaspoonful  onion  juice, 
i  tablespoonful  vinegar,  I  teaspoon  sugar,  y^  teaspoon  mustard, 
i  teaspoonful  of  salt,  a  speck  of  cayenne,  and  the  yolks  of  2 
eggs. 

Cut  the  ends  off  of  5  or  6  large  tomatoes,  slice  and  fry  in 
4  tablespoonfuls  of  butter. 

Mix  and  blend  the  other  ingredients  and  put  them  in  a 
double  boiler.  Add  the  beaten  yolks,  just  as  you  take  the 
sauce  from  the  fire.  Turn  over  the  tomatoes  and  serve  hot. 


Baked  Beets. 

Beets  retain  their  sweet  flavor  to  perfection  if  baked.    Select 
large  ones  and  turn  them  often  in  the  oven,  but  do  not  use 


a  fork,  as  that  would  let  them  bleed.     Bake  3  to  3^2  hours. 
Peel,  slice,  and  season  with  butter,  pepper  and  salt, 


Scalloped  Cabbage. 

Cut  the  cabbage  as  for  slaw,  put  it  into  boiling  water,  and 
when  nearly  cooked  (about  20  minutes)  add  some  salt.  When 
tender  drain  and  put  into  individual  baking  dishes.  Pour  over 
it  White  Sauce,  then  grated  cheese,  old  and  dry,  and  lastly,  I 
cup  of  bread  crumbs  moistened  with  two  tablespoonfuls  of 
butter,  melted.  Potatoes  prepared  in  this  way  are  excellent 
also. 


Parsnip  Croquettes. 

Boil  in  salted  water  and  then  rnash  them.  When  cool  add 
i  tablespoonful  of  butter,  pepper,  salt,  and  one  beaten  egg. 
Make  into  croquettes,  rolled  in  dried  bread  crumbs,  dip  in 
beaten  egg,  then  in  crumbs  again.  Fry  in  wire  basket,  in  deep 
fat,  to  a  delicate  golden  yellow. 


Okra  Gumbo. 

3  tomatoes.  i  onion,  sliced. 

8  okra  pods.  2  cups  celery. 

i  sweet  pepper.  2  tablespoonfuls  of  butter. 

YZ  cup  water.  Pepper  and  salt. 

Slice  the  okra  and  onion.  Chop  the  tomatoes  very  little. 
Cut  celery  in  J^-inch  slices,  and  mince  the  green  pepper,  freed 

from  seeds  and  white  parts.  Season,  add  water,  and  simmer 
Y^  of  an  hour. 


Baked  Onions. 

Peel  the  onions  and  boil  very  slowly  15  minutes.  Drain  and 
arrange  in  a  greased  baking  dish.  Season  with  pepper  and 
salt,  and  pour  over  a  White  Sauce  to  which  a  beaten  egg  has 
been  added.  Sprinkle  with  fine  crumbs  and  clot  with  butter. 
Bake,  covered,  for  20  minutes,  then  uncover  and  brown  lightly. 


Crooked  Neck  Squash. 

Pare  and  cut  in  slices  2  inches  thick,  making  rings.    Dip  each 
ring  in  seasoned  flour  and  fry  until  tender. 


Cucumber  Fritters. 

First  cut  off  the  ends  to  avoid  the  bitter  part.  Peel  and 
grate,  pressing  out  all  the  juice.  Add  ^  cup  of  rich  cream, 
i  cup  of  flour,  2  tablespoonfuls  of  butter  (melted),  pepper  and 
salt.  Beat  4  eggs  separately,  add  to  the  mixture  and  fry  as 
fritters. 


Spanish  Spaghetti. 

Fill  a  large  kettle  with  water  and  when  it  boils  violently 
put  in  2  cupfuls  of  macaroni  broken  into  inch  lengths.  Salt, 
and  let  it  boil  I  hour.  Drain  and  let  cold  water  run  over  it  to 
blanch  it.  Put  y*  cup  of  smooth  tomato  sauce  in  a  baking 
dish,  then  a  layer  of  macaroni.  Sprinkle  with  minced  sweet 
green  pepper,  salt  and  grated  cheese.  Repeat  layers  and  have 
cheese  on  top.  Bake  $4  of  an  hour. 


Egg-Plant  and  Cheese. 

Boil  3  egg-plants  and  when  tender  peel  and  mash  them, 
adding  a  thick  slice  of  bread  soaked  in  cold  water.  Fry  in 
hot  lard  until  the  water  disappears,  seasoning  with  salt,  pepper, 
parsley  and  minced  onion.  Put  butter  and  grated  cheese  for 
first  layer,  then  half  of  the  egg-plants,  adding  another  layer  of 
cheese,  then  the  remainder  of  the  egg-plant,  and  finishing  with 
a  layer  of  cheese,  bread  crumbs  and  butter.  Place  in  the  oven 
10  minutes  to  brown  lightly. 


Egg-Plant  Supreme. 

Peel  and  cut  in  slices,  sprinkle  with  salt,  pepper  and  cayenne. 
Dredge  with  flour  and  fry  very  slowly  in  plenty  of  butter. 
Let  them  cook  beyond  the  tender  point — till  the  outsides  be- 
come lightly  crisped.  During  the  frying  of  the  egg-plant  have 
large  red  tomatoes  cut  in  halves  baking  in  the  oven,  pulp  side 
up,  seasoned  with  salt,  pepper  and  butter,  and  piled  as  high 
as  possible  with  minced  onion.  Serve  one  on  each  slice  of 
egg-plant. 


Pepper  Salad. 

Select  sweet  peppers.  Let  them  stand  in  ice  water  several 
hours.  When  crisp,  remove  the  seeds  through  the  stem  end 
and  cut  across  in  thin  even  rings.  Heap  these  in  the  center 
of  a  flat  dish,  with  a  border  of  crisp  lettuce  leaves,  and  pour 
over  the  peppers  a  thick  mayonnaise  seasoned  with  ^  teaspoon 
Darwin's  salad  vinegar. 


Pineapple  Salad. 

Slice  or  shred  the  pineapple,  arrange  on  lettuce  leaves.   Over 
this  pour  mayonnaise,  and  scatter  browned  almonds  on  top. 


Grape  Fruit  Salad. 

Cut  the  grape  fruit  in  two.  Remove  the  pulp  carefully  with 
an  orange  spoon,  reserving  all  the  juice.  Strain  the  fruit  dry. 
Let  the  juice  become  cold  and  when  ready  to  serve  mix  3 
tablespoon fuls  of  it  with  6  tablespoonfuls  of  olive  oil,  ^  tea- 
spoonful  of  salt,  a  dash  of  paprika,  J4  teaspoonful  onion  juice. 
Arrange  fruit  on  lettuce  and  pour  the  dressing  over  it. 


Egg-Plant  Salad. 

Slice  the  contents  of  an  egg-plant  in  very  thin  slices,  and 
cut  these  into  dice.  Put  them  into  a  bowl  with  a  teaspoon  of 
salt,  mix  well  and  place  a  weight  over  them,  and  chill  for  two 
hours.  Sprinkle  another  teaspoonful  of  salt  inside  the  egg-plant 
to  draw  out  the  water,  and  chill  it  also.  Cut  into  small  dice 
some  canned  tunny  fish,  *4  cup  celery,  4  chopped  hard  boiled 
eggs,  and  5^  Ib.  blanched  English  walnuts.  Make  a  highly 
seasoned  French  dressing,  add  the  cut  up  egg-plant  wiped 
dry.  Fill  the  shell  of  the  egg-plant  with  this  salad. 


Banana  Salad. 

Select  red  bananas,  remove  the  skins,  roll  in  mayonnaise 
and  then  in  very  finely  chopped  nuts  of  all  kinds.  A  little 
mayonnaise  is  added  and  the  bananas  are  served  on  lettuce 
leaves. 


Rice  Charlotte. 

2  level  tablespoonfuls  of  rice.     5  teaspoonfuls  of  sugar. 
l/2  cup  cold  water.  \.l/2  teaspoonfuls  of  vanilla. 

l/2  cup  cold  milk.  y2  pt.  heavy  cream. 

4  sheets  druggists'  gelatine. 

Soak  the  rice  in  the  cold  water  i  hour,  then  rinse  it  well. 
Soak  the  gelatine  i  hour  in  the  cold  milk.  Boil  rice  40  minutes 
in  double  boiler,  drain,  add  sugar  and  vanilla.  Whip  the  cream 
stiff,  and  stir  all  together.  Serve  very  cold. 


Cream  Prune  Pie. 

i  Ib.  prunes.  l/$  cup  of  sugar. 

Cream.  4  tablespoonfuls  of  fine 

Whites  of  2  eggs.  sugar. 

Yolks  of  4  eggs. 

Wash  the  prunes  and  soak  over  night.  Put  in  double  boiler 
and  simmer  until  tender.  Stone  and  rub  through  colander, 
add  sufficient  juice  to  moisten.  Allow  i  cup  of  cream  to  each 
cup  of  fruit  pulp.  Add  the  yolks  of  the  eggs  beaten  light,  and 
the  YT,  cup  sugar.  Line  pie  plate  with  crust,  fill  with  the  mix- 
ture, and  bake  in  a  moderate  oven.  Spread  with  meringue 
made  of  the  2  whites  and  4  level  tablespoonfuls  of  sugar, 
whipped  together  until  stiff.  Dust  with  dry  sugar  and  return 
to  oven  (or  broiler)  to  tint  brown. 


French  Charlotte. 

9  apples.  Bread  2  days  old. 

Y-2  cup  sugar.  Grated  peel  of  ^  lemon. 


Juice  of  lemon.  2  tablespoonfuls  of  butter. 

i  teacup  water. 

Core  and  slice  the  apples,  ivithout  peeling.  Put  them  in  a 
saucepan  with  the  grated  peel  of  half  a  lemon,  2  tablespoonfuls 
of  butter,  ]/2  cup  of  sugar,  the  juice  of  i  lemon  and  I  cup  of 
water.  When  soft  rub  through  colander  to  remove  skins. 
Butter  a  3~pt.  mould  (or  bread  pan),  cut  VERY  thin  slices  of 
bread,  remove  crusts,  dip  in  melted  butter.  Fit  these  into  the 
mould,  allowing  their  edges  to  overlap  a  little.  Line  sides  the 
same  way.  Fill  with  apple  sauce.  Cover  with  thin  slices  of 
bread  and  bake  y\  of  an  hour.  Turn  out  on  a  platter,  laying 
the  platter  on  the  mould  and  then  inverting  it.  Cream  may 
be  served  with  it.  Very  delicious. 


Bonnie  Squash  Fie. 

1  cup  of  cooked  squash.  y>  teaspoonful  of  ginger. 

2  level  tablespoonfuls  of  i  cup  sugar. 

flour.  2  eggs, 

i  tablespoonful  of  rose-  i  pt.  rich  milk. 

water.  *4  teaspoonful  of  salt, 

i  tablespoonful  of  brandy.         Juice  of  i  lemon. 
Rind  of  y2  lemon  grated.  %  teaspoonful  of  cinnamon. 

Stir  the  sugar,  flour  and  salt  together,  add  the  rosewater, 
brandy,  grated  lemon  rind,  and  the  juice,  cinnamon  and  ginger. 
Beat  the  eggs  and  add  them,  next  the  squash,  and  lastly  the 
milk.  Fill  under  crust  with  this  mixture.  Put  in  a  hot  oven 
for  a  few  minutes,  then  turn  gas  down  so  the  custard  may 
cook  slowly. 


A  Plain  Charlotte. 

54  box  gelatine.  i  pt.  cream, 

i  pt.  smooth  apple  sauce.  i  doz.  ladyfingers. 

Soak  gelatine  in  l/2  cup  cold  water  y2  hour,  then  add  it  to 
the  apple  sauce.  As  soon  as  the  mixture  begins  to  congeal, 
stir  in  carefully  i  pint  of  cream,  whipped  stiff.  Line  the  mould 
with  ladyfingers,  pour  in  the  mixture,  and  stand  away  to  cool. 


Apple  Shortcake. 

10  apples.  i  teacup  water. 

YZ  cup  of  sugar.  2  tablespoonfuls  of  butter. 

Juice  of  i  lemon.  A  little  cinnamon  or 
Grated  peel  of  y2  lemon.  nutmeg. 

Wash  and  quarter  the  apples  without  paring.  Remove  all 
bits  of  core  with  a  knife.  Put  in  stew  pan,  with  i  cup  of 
water,  cover  tightly,  and  when  they  boil  soft,  press  through 
colander  to  remove  skins,  add  the  butter,  sugar,  spice,  lemon 
juice  and  rind. 

Make  a  rather  plain  pie  crust,  roll  in  2  thin  layers,  placing 
one  on  top  of  the  other,  being  careful  not  to  press  together. 
When  baked,  separate,  and  spread  liberally  with  apple  sauce 
between  and  on  top.  Serve  with  cream.  If  the  nursery  must 
be  considered,  make  thin  biscuits  instead  of  pie  crust,  as  fol- 
lows: 

Sift  Swansdown  flour  and  measure  2^  cupfuls  and  sift 
again  with  2^/2  teaspoonfuls  baking  powder,  and  YZ  tea- 
spoonful  of  salt.  Add  i  tablespoonful  of  butter,  and  2  of  lard. 
Cut  into  the  flour  with  a  knife,  add  y2  cup  of  milk.  Roll  as  thin 
as  pie  crust,  cut  like  cookies,  lay  together  in  twos.  When 
baked  separate,  fill  and  serve. 


Trilby  Cream. 

i  qt.  whipped  cream.  l/2  cup  sugar. 

3  tablespoonfuls  of  sherry.       l/2  Ib.  marshmallows. 
%  Ib.  chopped  pecans.  ]/±  Ib.  candied  cherries. 

Whip  the  cream  stiff,  add  sherry,  cut  the  marshmallows  into 
quarters  or  slices.  Mix  together,  put  in  a  mould,  pack  in  salt 
and  ice  for  several  hours.  When  serving-,  place  the  candied 
cherries  on  top. 


Macaroon  Pudding. 

i  doz.  (stale)  macaroons.          6  bananas. 

I  qt.  of  milk.  y?  teaspoon ful  almond 

i  cup  granulated  sugar.  extract. 

4  tablespoonfuls  fine  sugar.       4  eggs. 

Crumble  the  macaroons  and  spread  a  layer  in  a  pudding 
dish,  add  a  layer  of  bananas,  sliced  thin,  lengthwise.  Repeat 
three  times  and  pour  over  this  a  custard  made  of  the  beaten 
yolks,  milk  and  granulated  sugar.  Cook  very  slowly,  standing 
the  dish  in  pan  of  water  until  custard  is  just  "set,"  and  cover 
with  meringue  made  of  the  pulverized  sugar  and  extract. 
Brown  lightly. 


Delicious  Jellied  Prunes. 

i  Ib.  prunes.  Juice  of  2  oranges. 

\y2  pints  water.  y2  box  gelatine. 

i  cup  sugar.  y2  cup  cold  water. 

Wash  the  prunes  in  several  waters,  rubbing  them  well  be- 
tween the  hands.  Put  them  in  a  stew  pan  with  il/2  pints  of 
water  and  simmer  very  gently  for  2  hours,  closely  covered. 
Soak  the  gelatine  l/2  hour  in  y2  cup  cold  water.  Take  up  the 
prun<*  when  tender  and  remove  the  stones  carefully.  Heat  i 


pint  of  the  juice,  stir  in  the  gelatine,  and  take  from  the  fire. 
Stir  until  gelatine  is  dissolved,  then  add  sugar  and  orange 
juice.  Arrange  prunes  with  cut  sides  toward  inside  of  mould, 
pour  in  the  strained  juice  and  set  away  for  5  hours  to  harden. 
Serve  with  cream. 

Syrups  from  preserves,  tutti  frutti,  or  lemon  juice  may  be 
used  in  place  of  the  orange  juice. 


Perfect  Charlotte  Russe. 

1  pt.  whipping  cream.  Whites  of  2  eggs. 

2  tablespoonfuls  of  gelatine.    y2  cup  powdered  sugar. 
I  cup  cold  water.  i  dozen  ladyfingers. 

I  teaspoonful  vanilla.  20  Maraschino  cherries. 

Dissolve  the  gelatine  in  the  water  i  hour.  Whip  stiff  a  pint 
of  heavy  cream,  add  sugar,  vanilla  and  gelatine,  lastly  stir  in 
lightly  the  beaten  whites  of  2  eggs.  Grease  jelly  glasses  with 
butter,  line  with  split  ladyfingers.  Put  three  Maraschino  cher- 
ries in  each  glass,  fill  with  Charlotte,  set  the  glasses  on  tin 
plates,  and  put  in  ice  box  for  6  hours. 


French  Trifle. 

6  bananas.  i  wine  glass  white  wine. 

YZ  cup  powdered  sugar.  i  wine  glass  tepid  water. 

i  lump  of  sugar.  3  drops  eau  de  cologne. 

i  cup  whipped  cream.  i  doz.  preserved  violets. 

Put  in  a  glass  dish  a  layer  of  ice,  well  powdered  with  sugar, 
and  upon  this  a  layer  of  bananas  peeled  and  sliced,  again  a 
handful  of  chopped  ice,  and  sugar,  repeating  until  the  dish  is 
as  full  as  required.  Pour  upon  the  fruit  a  wine  glass  of  white 
wine  and  a  wine  glass  of  tepid  water  in  which  you  have 


dipped  a  lump  of  sugar  that  has  absorbed  4  drops  of  almond 
extract,  and  another  that  has  absorbed  3  drops  of  genuine  eau 
de  cologne.  (In  the  right  cologne  you  get  the  compressed  ex- 
tract of  rosemary  and  lemon  thyme.)  Mix  well  and  garnish 
top  with  whipped  cream  and  a  few  preserved  violets.  You  will 
not  detect  the  cologne,  as  with  the  other  ingredients  it  unites 
to  produce  a  subtle  but  delicious  flavor. 


Roman  Cream. 

Soak  YZ  box  gelatine  in  y2  cup  cold  milk  y2  hour. 

Put  2  cups  of  milk  in  the  double  boiler  and  when  it  reaches 
the  boiling  point  add  the  dissolved  gelatine  and  stir  until 
smooth.  Let  it  boil  up  once.  Remove  from  the  fire  and  add 
the  yolks  of  3  eggs  which  have  been  creamed  together  with  y2 
cup  of  sugar.  When  cool  add  the  3  whites  beaten  very  stiff, 
and  lastly  I  teaspoonful  of  vanilla.  Pour  into  a  mould  that 
has  been  wet  in  cold  water. 


Peaches  in  Jelly. 

y2  box  gelatine.  12  halves  of  peaches. 

2  cups  sugar.  Juice  of  I  lemon. 

il/2  cups  water.  l/2  cup  boiling  water. 

Soak  the  gelatine  in  y2  cup  cold  water  i  hour.  Put  i  cup 
of  water,  and  i  cup  of  sugar  on  the  fire,  and  let  them  come 
to  a  boil,  removing  the  scum.  Put  in  12  halves  of  peaches, 
and  let  them  remain  i  minute,  then  take  them  out  very  care- 
fully, not  to  break  them,  and  pour  the  hot  syrup  over  the  gela- 
tine. Add  the  juice  of  i  lemon,  i  cup  of  sugar  and  y2  cup  of 
boiling  water.  Put  these  over  the  fire  and  stir  until  the  gela- 


tine  is  dissolved.     Lay  the  peaches  in  a  mould  and  strain  the 
hot  jelly  over  them.     Let  stand  6  or  7  hours. 


Nut  Patties. 

i  cup  powdered  sugar.  3  yolks  of  eggs. 

3  whites  of  eggs.  2  tablespoonfuls  of  cream. 

i  cup  of  raisins.  I  cup  hickory  nuts. 

Beat  the  3  yolks  and  i  white,  adding  i  cup  of  powdered 
sugar  gradually,  then  2  tablespoonfuls  of  cream,  i  cup  chopped 
raisins  and  i  cup  finely  chopped  hickory  nut  meats.  Line  gem 
tins  with  pastry,  rolled  thin,  fill  y2  full  with  the  mixture,  bake 
about  30  minutes,  and  when  done  cover  with  meringue  made 
with  2  whites  and  4  level  tablespoonfuls  of  powdered  sugar 
beaten  stiff.  Brown  lightly. 

The  pastry  may  be  cut  in  squares,  i  tablespoonful  of  mixture 
put  in  the  center,  the  edges  wet  slightly  to  make  them  stick 
and  folded  over  to  form  triangles.  Omit  the  meringue  in  this 
case. 


Plum  Padding. 

l/2  Ib.  suet.  i  loaf  stale  bread. 

i  cup  sugar.  y2  Ib.  raisins. 

i  glass  brandy.  i  Ib.  currants. 

i  nutmeg.  i  teaspoon  ground  ginger. 

y2  cup  milk.  i  teaspoon  salt. 

18  Maraschino  cherries.  l/$  Ib.  English  walnuts. 

Chop  the  suet  very  fine,  also  the  nuts ;  grate  the  bread.  Mix 
all  ingredients  thoroughly.  Tie  in  a  cloth,  or  put  in  a  covered 
mould,  filling  ^  full.  Steam  3  hours.  Serve  with  hard  sauce, 
to  which  add  the  beaten  white  of  i  egg. 


WHAT  WITH  WHAT. 

All  references  to  recipes  begin  with  capital  letters. 

With  raw  oysters — Cocktail  sauce.  New  York  sauce,  sliced 
lemon,  tomato  catsup. 

Soups — Egg  balls,  force-meat  balls,  egg-  dumplings,  cheese 
croutons,  crisps,  Parmesan  fritters. 

Mock  turtle  soup — Curry  balls. 

Fish,  baked — Beans,  corn,  lettuce,  mashed  potatoes,  sweet 
potatoes,  squash,  Drawn  Butter,  Hollandaise  Sauce. 

Fish,  boiled — Potatoes,  squash,  turnips,  tomatoes,  horse- 
radish, lemon,  Tomato  Sauce,  Tartar  Sauce,  Parsley  Sauce, 
Lobster  Sauce. 

Fish,  fried — Cucumbers,  potatoes,  squash,  tomatoes,  Sauce 
Tartare,  Cucumber  Sauce. 

Fish  balls — Fried  green  tomatoes,  Maitre  d'hotel  Sauce. 

Roast  beef — Baked  beets,  macaroni,  potatoes,  rice,  squash, 
turnips,  horseradish  sauce,  dry  grated  horseradish,  tutti  frutti, 
cooked  bananas,  candied  cherries,  apple  fritters,  Mushroom 
Sauce. 

Beefsteak — Beans,  corn,  peas,  parsnips,  croquettes,  potatoes, 
tomatoes,  slices  of  lemon,  strips  of  green  peppers,  fried,  Mush- 
room Sauce,  Bearnaise  Sauce. 

Lamb,  boiled — Asparagus,  peas,  potatoes,  spinach,  turnips, 
Caper  Sauce. 

Lamb  chops — Asparagus,  lettuce,  potatoes,  sweet  potatoes, 
turnips,  Tomato  Sauce,  pickles,  Bearnaise  Sauce. 

Lamb,  roast — String  beans,  corn,  peas,  potatoes,  fried  sum- 
mer squash,  turnips,  Mint  Sauce. 


Lamb  chops — Lettuce,  potatoes,  turnips,  sweet  potatoes, 
nickles,  tomato  sauce,  Bearnaise  sauce. 

Mutton,  roast — Boiled  onions,  mashed  turnips,  mashed  po- 
tatoes, asparagus,  cauliflower,  spinach,  peas,  fried  tomatoes, 
currant  jelly,  orange  marmalade. 

Pork,  roast — Onions,  rice,  potatoes,  sweet  potatoes,  squash, 
spinach,  cauliflower,  Apple  Sauce,  or  fried  apples. 

Sweetbreads — Peas,  asparagus,  cauliflower,  tomatoes,  maca- 
roni and  cheese,  Tomato  Sauce. 

Birds — Currant  or  plum  jelly,  turnips,  macaroni,  beans, 
mashed  potatoes,  rice  croquettes. 

Calf's  head — Brain  sauce,  beans,  celery,  dandelions,  maca- 
roni, horseradish,  parsnips,  spinach,  potatoes. 

Duck,  wild — Tomatoes,  macaroni,  spinach,  wild  rice,  any 
green  salad,  black  currant  jelly,  wild  grape  jelly,  Mustard 
Sauce. 

Duck,  roast — Boiled  onions,  baked  macaroni,  corn,  beans, 
mashed  potatoes,  boiled  rice,  squash,  apple  sauce,  "currant 
Jelly  Sauce,"  Olive  Sauce,  "Celery  Sauce,"  Mustard  Sauce. 

Turkey,  boiled — Lettuce,  parsnips,  potatoes,  turnips,  currant 
jelly,  "Oyster  Sauce,"  Cranberry  Sauce,  Celery  Sauce,  Lemon 
Sauce. 

Turkey,  roast — Beans,  corn,  cold  slaw,  onions,  potatoes, 
rice  croquettes,  green  beans,  sweet  potatoes,  squash,  toma- 
toes, cranberry,  plum  or  currant  jelly,  Chestnut  Sauce. 

Lamb,  cold — Mint  jelly,  pickles,  baked  macaroni  with 
oysters. 

Veal,  roast — Asparagus,  horseradish,  parsnip-croquettes, 
mashed  potatoes,  spinach,  sweet  potatoes,  Apple  Sauce. 


l/enison,  roast — Onions,  mashed  potatoes,  squash,  turnips, 
currant  jelly  (red  or  black),  Claret  Sauce.  Currant  Jelly 
Sauce. 

Venison,  steaks — Parsnip  croquettes,  potatoes,  baked  squash, 
deviled  tomatoes,  creamed  turnips,  currant  or  plum  jelly, 
"Port  Wine  Sauce." 

Game — Potatoes,  tomatoes  stewed,  spinach  on  toast,  green 
salads,  "Bread  Sauce,"  orange  and  cress  salad. 

Goose,  roast — Beans,  onions,  mashed  potatoes,  boiled  wild 
rice,  squash,  turnips,  Apple  Sauce  with  horseradish  and 
whipped  cream  added. 

Chicken,  roast — Beans,  baked  beets,  celery,  corn  pudding, 
onions  (boiled  or  baked),  currant  or  other  acid  jelly. 

Chicken,  fried — Cauliflower,  fried  mush  or  fine  hominy  (as 
garnish  to  chicken),  stuffed  potatoes,  acid  jelly,  rice,  parsnips, 
turnips,  tomatoes,  celery. 


FISH  AND  MEAT  SAUCES. 

(Measurements  are  level.) 
Currant  Jelly  Sauce. 

(DUCK  AND  VENISON.) 

Break  3  inches  of  cinnamon  into  bits,  add  6  cloves,  4  table- 
spoons of  sugar,  the  thin  yellow  peel  of  Y*  lemon,  Y*  cup  of 
port  wine,  and  keep  warm  Y*  hour  to  steep.  Strain  into  a 
double  boiler  containing  Y*  glass  currant  jelly  chopped  fine. 
Let  it  come  to  a  boil  and  serve  very  hot. 


Claret  Sauce. 

f  VENISON.) 

One  glass  black  currant  jelly,  6  cloves,  ]/2  stick  of  cinnamon, 
rind  of  2  oranges,  i  tablespoon  reduced  soup  stock,  I  table- 
spoon brown  sauce.  Put  these  into  a  stewpan,  add  I  cup  of 
Burgundy  or  claret,  and  boil  20  minutes.  Strain  into  a  double 
boiler,  add  the  juice  of  2  oranges,  bring  to  a  brisk  boil  and 
serve  very  hot. 


Parsley  Sauce. 

(FOWL  AND  BOILED  FISH.) 

Add  2y2  tablespoons  of  chopped  parsley  to  i  pt.  Drawn  But- 
ter Sauce. 


Chestnut  Sauce. 

(TURKEY.) 

Remove  shells  from  i  pt.  large  chestnuts.  Boil  them  3  min- 
utes. Remove  the  skins,  break  them  in  half.  Cook  in  salted, 
boiling  water  until  very  soft.  Mash  fine  in  the  water  in  which 
they  were  boiled.  Cook  2  tablespoons  of  flour  in  4  of  browned 
butter,  stir  into  the  chestnuts  and  cook  5  minutes.  Salt  and 
pepper  to  taste. 


Cucumber  Sauce. 

(FOR  FRIED  FISH.) 

Pare  2  cucumbers,  cut  into  quarters  lengthwise  (removing 
seeds,  if  large),  chop  fine  and  squeeze  dry.  Season  with  salt, 
paprika  and  i  tablespoon  of  vinegar.  Add  y*  cup  thick  cream 
whipped  stiff. 


New  York  Sauce. 

(FOR  RAW  OYSTERS. > 

One  tablespoon  finely  chopped  shallot,  i  teaspoon  chopped 
chives,  54  teaspoon  of  salt,  a  little  white  pepper,  5  tablespoons 
tarragon  vinegar,  2  teaspoons  fresh  lime  juice.  Mix  and  let 
mellow  i  hour  before  serving. 


Olive  Sauce. 

(ROAST  DUCK.) 

Soak  i  cup  of  olives  in  hot  water  20  minutes  to  extract  the 
salt.  Pare  round  and  round  through  to  the  stone,  keeping  the 
flesh  in  one  curling  piece.  Add  these  to  i  cup  Brown  Sauce, 
and  simmer  8  minutes.  Serve  hot. 


Lemon  Sauce. 

(BOILED  FOWL.) 

Boil  and  mash  the  chicken  livers,  add  these  and  the  pulp  and 
juice  of  il/2  lemons  to  i  pt.  of  Drawn  Butter  Sauce. 


Horseradish  Sauce. 

(ROAST  GOOSK.  > 

Put  i  cupful  of  hot  apple  sauce  through  a  sieve,  add  2  table- 
spoons of  sugar,  54  cup  grated  horseradish  and  the  same 
amount  of  whipped  cream. 


Horseradish  Sauce. 

iHOT  FOR  BEEF.) 

4  tablespoons  of  grated  i  teaspoon  of  powdered 

horseradish.  sugar. 

4  tablespoons  of  cracker  i  teaspoon  of  made  mustard. 

crumbs.  2  tablespoons  of  vinegar. 

i  teaspoon  of  salt.  ^  cup  cream. 
A  little  white  pepper. 

Mix  and  heat  in  double  boiler. 


Horseradish  Sauce. 

(COLD.) 

Cream  l/±  cup  (4  level  tablespoons)  of  butter  very  light,  add 
4  tablespoons  of  grated  horseradish,  i  tablespoon  of  very  thick 
cream,  and  l/2  teaspoonful  tarragon  vinegar. 


To  Blanch  Parsley. 

(FOR  SOUPS.) 

To  produce  a  vivid  green  pJace  the  parsley  in  a  strainer,  or 
cloth,  and  dip  it  for  l/2  minute  into  boiling  water,  into  which 
put  a  pinch  of  soda.  Then  squeeze  dry  in  a  clean  cloth  and 
chop  very  fine. 


To  Flavor  Cornbeef,  Ham  or  Tongue. 

Mix  i  tablespoon  of  vinegar  with  i  tablespoon  of  Worces- 
tershire sauce,  add  i  teaspoon  of  dry  mustard,  I  tablespoonful 
brown  sugar,  6  cloves,  6  allspice.  Stir  until  sugar  is  dissolved. 


Add  the  mixture  to  the  beef  */>  hour  before  it  is  done,  and  put 
the  beef  back  into  this  liquid  (after  first  serving)  until  it  gets 
cold  over  night. 


To  Fry  Oysters. 

Dip  fried  oysters  first  in  mayonnaise  and  then  in  fine  cracker 
crumbs  before  frying. 


Parmesan  Fritters. 

(CREAM  SOUPS.) 

Two  tablespoonfuls  of  butter,  a  pinch  of  salt,  4  tablespoons 
of  water  (or  5  tablespoonfuls  of  milk).  Boil  these  and  stir 
in  quickly  1-3  cup  of  flour,  and  when  smooth  remove,  add  6 
tablespoons  of  grated  Parmesan.  Cool  and  add  3  unbeaten 
eggs,  reserving  I  white.  Beat  well,  and  drop  in  bean-like  bits 
from  a  teaspoon  into  hot  fat.  Cook  a  delicate  brown  and 
serve  hot. 


Oil  Pickles. 

One  hundred  cucumbers,  finger  length  and  size,  sliced  in  ^ 
inch  pieces  without  paring.  Mix  in  layers,  with  large  cup  of 
salt,  over  night.  Three  pints  of  small  onions  in  cold  water 
i  hour.  Wash  cucumbers  free  from  salt,  add  3  oz.  ground 
white  pepper,  3  oz.  white  mustard  seed,  i  oz.  celery  seed,  2 
cups  best  olive  oil  (Antonini),  and  alum,  size  of  a  hickory  nut, 
dissolved  in  hot  water.  Place  in  Royal  glass  jars  and  cover 
with  cold  vinegar  (which  has  been  previously  scalded). 


Chopped  Pickle. 

Chop  /S  peck  green  tcrr.atoe-s  for  :/^  doz.  ripe  yellow  cucum- 
bers), 3  freen  peppers,  6  or. i ens,  2  red  peppers,  sprinkle  in 
layers  with  I  pt.  salt,  and  let  stand  over  night.  Drain  dry, 
scald  vinegar  and  pour  over  and  let  it  remain  2  or  3  days,  when 
drain  again  and  throw  away  the  vinegar. 

Scald  3  qfcs.  vinegar,  3  Ibs.  sugar,  2  tablespoons  black  pep- 
per, 3  02.  allspice,  3  oz.  whole  cloves,  6  oz.  white  mustard  seed, 
i  oz-  celery  seed,  alum  size  of  an  English  walnut.  Pour  over 
and  seal  cold. 


Indian  Pickle. 

Scald  i  gal.  cider  vinegar  with  i  cup  salt,  y*  02.  white  pep- 
per, 5  Ibs.  sngar,  i  02.  ground  mustard,  l/2  cup  ground  ginger, 
a  few  pieces  ginger  root  broken  into  bits,  4  02.  white  mustard 
seed,  4  oz.  cassia  (cinnamon)  buds,  2  teaspoonfals  whole 
doves.  When  cold  add  all  kinds  of  pickle  vegetables  as  they 
come  into  season,  only  washing  them  off  in  boiling  water  to 
kill  germs.  Use  okra  buds  (whole  or  sliced),  string  beans, 
nasturtium  seeds,  cauliflower,  radishes,  radish  seed-pods,  etc., 
etc^  adding  strips  of  green  peppers  and  horseradish  to  keep 
the  vinegar  sharp.  Six  lemon  verbena  leaves  improve  the 
flavor,  or  ttrtti  frutti,  or  juice  from  preserves. 


Sliced  Cucumber  Pickle. 

Slice  too  medium  st2ed  cucumbers  without  paring.  Sprinkle 
in  layers  with  i  pt  of  salt  Leave  in  brine  from  one  morning 
until  the  next  evening,  then  wash  off  and  put  in  clear  water, 
and  let  stand  to  freshen  over  night.  To  7  Ibs.  cucumbers  allow 
4  Ibs.  brown  sugar,  I  oz,  each  cloves,  cinnamon  buds,  white 


mustard  seed,  turmeric  powder,  and  i  tablespoonful  black  pep 
per.     Put  in  kettle  in  layers  with  6  sliced  onions,  cover  with 
vinegar,  and  simmer  very  gently  2  hours.     Seal  cold. 


Ripe  Tomato  Soy. 

(HWKKT.) 

Pour  boiling  water  over  y±  peck  ripe  tomatoes.  Let  stand 
3  minutes,  remove  skins,  slice  thin  and  add  6  medium-sized 
onions  (peeled  and  sliced),  and  i  cup  of  salt.  Let  stand  tf> 
hours.  Drain  off  and  throw  away  the  juice. 

To  the  solid  part  add  4  cups  of  sugar,  i  level  tablespoon 
ground  allspice,  i  level  tablespoon  ground  pepper,  i  level 
tablespoon  ground  cloves,  2  qts.  cider  vinegar,  2  level  table- 
spoons ground  mustard,  2  level  tablespoons  salt.  Boil  until 
smooth  and  tender.  Seal  hot.  (Delicious.) 


Currant  Soy 

(COLD  MKATB. ) 

Simmer  very  slowly  for  I  hour  3  qts.  red  currants 
(stemmed),  3  qts.  (6  Ibs.)  sugar,  3  sliced  lemons,  3  cups 
seeded  raisins,  I  cup  vinegar,  y»  teaspoon  ground  cloves,  i 
teaspoon  cinnamon,  i  ground  nutmeg. 


Conserves. 

Cut  in  pieces  I  qt.  rhubarb,  add  i  pt.  red  raspberries,  i  pt. 
red  currants,  i  Ib.  seeded  raisins,  i  Ib.  chopped  English  wal- 
nuts, 2  oranges  and  2  lemons,  with  peel.  To  each  pound  of 
fruit  allow  I  Ib.  of  sugar.  Cook  till  thick  like  jelly  and  put  up 
in  glasses. 


Rhubarb  and  Fig  Jam. 

Seven  pounds  rhubarb,  5  Ibs.  sugar.  Cut  the  rhubarb  into 
inch  lengths.  Sprinkle  with  the  sugar  and  let  stand  all  night. 
Chop  the  peel  and  pulp  (omitting  white  parts)  of  3  lemons  and 
i  Ib.  nice  figs,  very  fine.  Add  to  rhubarb  and  boil  hard  about 
i  hour,  stirring  constantly  to  prevent  the  figs  from  settling  and 
burning.  When  like  marmalade  put  in  jelly  glass. 


Rhubarb  and  Pineapple  Jam. 

Seven  pounds  rhubarb,  8  Ibs.  sugar,  i  pineapple.  Chop  the 
prepared  pineapple  and  sprinkle  it  with  the  same  measurement 
of  the  sugar.  Wash  and  cut  the  rhubarb  in  ^2-inch  lengths, 
sprinkling  the  remainder  of  the  8  Ibs.  of  sugar  through  it  in 
layers.  Let  stand  all  night  (or  several  hours),  then  put  the 
rhubarb  in  a  kettle,  add  the  juice  of  2  lemons,  and  boil  l/2 
hour,  then  add  the  pineapple,  cook  15  minutes,  and  when  thick 
put  into  glasses  and  pour  over  melted  paraffme  when  jam  is 
cold. 


Grape  Fruit  Marmalade. 

Five  medium-sized  grape  fruits,  12  Ibs.  sugar,  12  pts.  of 
water.  Slice  the  fruit  very  thin.  Put  them  into  a  kettle  with 
ii  pts.  of  the  water.  Cover  the  seeds  with  the  other  pint  of 
water.  Let  all  stand  24  hours.  Squeeze  water  from  seeds,  and 
add  it  to  the  fruit.  Add  juice  of  3  oranges  and  3  lemons.  Boil 
il/2  hours,  keeping  kettle  covered.  Add  sugar  and  boil  30  min- 
utes. 


Cucumber  Preserves. 

Take  young  cucumbers,  a  little  longer  than  your  middle 
finger,  allowing  I  pt.  of  salt  for  every  hundred.  Sprinkle  in 
layers,  pour  on  boiling  water  and  let  stand  one  week  (with  a 
weight  to  keep  them  under  the  brine).  Wash  the  salt  off, 
and  soak  I  day  and  night  in  fair  water,  changing  this  4  times. 
With  a  small  knife  slit  down  one  side,  dig  out  the  seeds,  stuff 
with  a  mixture  of  2  cups  of  seeded  chopped  raisins,  */>  cup 
citron,  chopped  very  fine,  and  ^  cup  candied  cherries,  also 
chopped.  Sew  up  incision  with  fine  thread.  Weigh  them  and 
make  a  syrup,  allowing  i  Ib.  sugar  to  every  one  of  cucumbers, 
with  a  pint  of  water.  Heat  to  a  sharp  boil,  skim,  drop  in  the 
fruit,  and  simmer  very  slowly  I  hour.  Take  up  the  fruit  and 
spread  on  a  platter.  Boil  dowrn  the  syrup  with  a  little  ginger 
root  added.  When  thick  put  in  the  cucumbers  again,  simmer 
5  minutes  to  heat  through,  then  put  in  glass  jars,  sealing  when 
cold.  An  odd  and  delicious  sweet  pickle.  (Cut  in  slices  and  lay 
them  down  flat.) 


Preserved  Pumpkin. 

Cut,  pare  and  remove  the  seeds,  cut  in  squares,  or  slice  on 
a  potato  cutter.  Allow  equal  weight  of  sugar  and  pumpkin, 
arranging  them  in  layers.  Pour  in  lemon  juice,  ^  cupful  to 
each  pound  of  pumpkin.  Let  stand  24  hours.  Then  boil  all 
together  with  i  cup  of  water  to  every  3  Ibs.  of  pumpkin,  i 
tablespoon  ginger  root,  tied  in  a  cloth,  and  the  thin  yellow 
rind  of  the  lemons  shredded.  Simmer  until  pumpkin  is  ten- 
der, then  put  in  jars.  In  3  or  4  days  pour  off  the  syrup,  boil 
up  and  pour  over  hot. 


Tutti  Frutti. 

Put  into  a  2-qt.  jar  i  pt.  of  pure  alcohol  and  il/2  Ibs.  white 
»ugar.  Stir  well.  Add  all  kinds  of  fresh  fruits  as  they  come 
into  season,  and  as  fruit  is  put  in  always  add  an  equal  amount 
of  sugar  (in  addition  to  the  first  syrup).  Use  red  currants, 
cherries,  strawberries,  red  raspberries  (very  generously), 
peaches,  candied  or  fresh  kmnquots,  apples,  pears,  plums,  pine- 
apple (sliced  and  then  quartered),  quinces  (slightly  cooked) — 
everything  but  blackberries,  blueberries  and  muskmelon.  These 
berries  are  too  dark.  

A  most  delicious  flavor  is  imparted  to  grape  jelly  by  adding 
a  twig  of  cherry  tree,  with  2  or  3  leaves,  sewing  it  in  a  bag. 


A  few  peach  leaves  added  to  tomato  catsup  improve  the 
flavor. 


Scotch  Potato  Scones. 

Sift  together  2  cupfuls  Swansdown  flour,  l/2  teaspoonful  of 
salt,  and  2  of  baking  powder,  rub  in  l/2  cupful  of  mashed  pota- 
toes, add  i  beaten  egg  and  enough  milk  to  make  a  soft  dough. 
Divide  into  three  portions,  pat  into  rounds  l/2  inch  thick,  and 
cut  each  round  into  quarters.  Glaze  with  54  CUP  (4  table- 
spoons) milk  and  i  tablespoonful  of  sugar.  Bake  in  hot  oven, 
split,  butter  and  serve  hot. 


English  Scones. 

I  cup  flour.  4  tablespoons  of  butter. 

l/2  teaspoon  soda.  2  tablespoons  of  sugar. 

l/>  teaspoon  salt.  $  cup  Sultana  raisins. 


1  teaspoon  cream  of  tartar.         i  egg. 

2  tablespoons  of  buttermilk. 

Mix  and  sift  all  dry  ingredients.  Chop  the  hard  butter  in 
until  quite  fine.  Add  raisins,  then  egg  (slightly  beaten),  but- 
termilk to  make  a  soft  dough,  and  roll  out.  Dredge  board, 
lightly,  toss  and  pat  half  the  dough  into  a  ball,  flatten  into  the 
shape  of  a  pie  plate,  glaze  top  by  brushing  with  a  slightly 
beaten  egg,  or  4  tablespoons  of  milk  and  i  of  sugar.  Bake 
quickly  15  minutes. 


Tea  Cake. 

2%  cups  Swansdown  flour.          l/2  cup  sugar. 

1  tcaspoonful  of  salt.  l/2  nutmeg. 

25^  teaspoons  baking  powder.     ^  CUP  currants. 

2  tablespoonfuls  of  butter.        ]/2  cup  milk  (more  or  less). 
Pat  into  2  rounds,  ^4  inch,  and  bake  in  2  pie  plates.     Cut 

into  pie-shaped  pieces  and  serve  very  hot. 


Drop  Cakes. 

Cream  i  cup  of  butter,  add  2  cups  of  granulated  sugar  grad- 
ually and  cream  again.  Add  5  eggs  well  beaten,  2  cups  Swans- 
down  flour,  and  i  teaspoonful  of  vanilla.  Drop  in  small  dots 
on  the  bottom  side  of  iron  meat  pan.  Bake  in  an  almost  cold 
oven  to  allow  the  cakes  to  run  and  spread  before  they  cook. 
(No  milk.) 


Soar  Cream  Cookies. 

i  teaspoon  soda.  i  cup  butter. 

1  cup  sour  cream.  2  cups  of  sugar. 

2  eggs.  \          3l/t  cups  flour. 


Cream  the  butter  and  gradually  add  the  sugar,  beating  all 
the  time.  Add  2  well-beaten  eggs  and  the  sour  cream,  adding 
the  soda  to  it  (first  dissolving  it  in  a  little  hot  water).  Have 
the  mixture  as  soft  as  possible.  Roll  thin  and  bake  in  a  mod- 
erate oven. 


Ideal  Cookies. 

2  cups  sugar.  2  teaspoons  cinnamon. 

YZ  cup  butter.  y2  grated  nutmeg. 

2  eggs.  Y*  CUP  milk. 

Flour  to  make  soft  dough  that    2  teaspoons  of  baking 

can  be  handled.  powder. 

Cream  the  butter,  sugar,  cinnamon  and  nutmeg  very  thor- 
oughly, add  2  well-beaten  eggs,  beat  well,  and  stir  in  Y*  CUP  °f 
milk,  add  flour  to  make  a  dough  that  can  be  handled,  sifting 
the  baking  powder  into  part  of  it. 

Flour  your  hands  lightly,  take  bits  of  the  dough  and  shape 
them  into  balls  between  the  palms.  Throw  each  ball  into  a 
cup  of  granulated  sugar,  and  shake  until  it  is  thoroughly 
coated.  Place  these  balls  on  a  well-greased  pan  and  they  will 
spread  into  cookies.  Bake  slowly  to  a  very  pale  yellow.  They 
will  be  spicy,  sparkling  and  crackled  all  over  like  macaroons. 
(Delicious.) 


Spiced  Fruit  Cake. 

I  cup  butter.  2  cups  seeded  raisins, 

i  cup  brown  sugar.  i  cup  warm  coffee. 

I  teaspoon  ground  allspice.  i  egg. 

i  teaspoon  ground  nutmeg.  i  cup  black  molasses, 
i  teaspoon  ground  cinnamon.    3  cups  sifted  flour, 
i  teaspoon  soda  put  into  the 
molasses. 


Order  of  mixing:  Cream  the  butter  alone,  add  sugar  and 
cream  again,  egg  beaten  very  light,  then  the  molasses  (into 
which  has  been  stirred  the  soda),  the  warm  coffee,  the  flour, 
a  little  at  a  time,  and  the  spices.  Beat  very  thoroughly  and 
add  the  fruit  dredged  with  flour.  Bake  in  a  slow  oven  il/2  to 
2  hours,  as  a  hot  oven  easily  burns  molasses. 


Blueberry  Cake. 

2  cups  flour.  l/2  teaspoon  soda. 

i  teaspoon  cream  of  tartar.      2-3  cup  of  sugar. 

i  egg.  Milk  to  make  thick  batter. 

Salt.  2  cups  berries. 

Grease  a  pan  and  pour  in  a  layer  of  batter,  then  berries,  un- 
til pan  is  filled.    Cut  in  squares  and  serve  hot.     (Bannocks.) 


Blueberry  Muffins. 

Sift  together  2  cups  of  flour,  3  teaspoons  baking  powder, 
^  teaspoon  salt.  Beat  3  eggs,  add  il/2  cupsful  of  milk  and 
stir  this  mixture  with  the  first  one.  Stir  in  very  gently  i  cup- 
ful of  blueberries  and  bake  in  a  hot  oven. 


Improved  German  Puffs. 

5  eggs,  leaving  out  the  5  tablespoons  of  flour. 

whites  of  3.  i  tablespoon  melted  butter. 

J4  teaspoon  salt.  2  cups  sweet  milk. 

Beat  the  eggs  and  milk  together  till  very  light,  then  add 
flour  and  butter.    Bake  in  greased  cups  or  gem  tins  half  full. 


Corn  Dodgers. 

2  cups  cornmeal.  2  tablespoons  of  flour. 

2  cups  boiling  water.  2  eggs. 

i  tablespoon  of  sugar.  i  teaspoon  salt. 

Pour  boiling  water  on  the  meal,  sugar  and  salt.  Beat  and 
put  in  a  cool  place  over  night.  In  the  morning  add  the  eggs 
well  beate»  and  the  flour.  Dip  a  tablespoon  into  cold  milk, 
then  fill  it  with  batter,  and  slide  it  gently  into  the  deep  hot  fat. 
and  cook  10  minutes. 


O 


The  School  of  Domestic  Arts  a.nd 
Science  recommends  Dr.  Price's 
Crea.  m  Backing  Powder,  and  uses 
it,  in  eJl  its  recipes. 


AT 
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The  Chicago  Art  Education  Co. 


215  Wabash  Ave.,  CHICAGO 


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Recommended    by   the    Chicago  School   of   Domestic  Arts 
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USE  ONLY 
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of  the 
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This  Vinegar  is  put  up  in  Sauterne  pint*.  75  cents  each.  Sample  bottle*  (•uHiclrnt  to 
make  a  salad  (our  times  for  four  persons)  10  cents;  by  mail,  16  cents. 

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I  Nature's  Cure  for 
Constipation 

When  troubled  with  constipation  the  day  should 
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exercise  and  the  eating  of 

DR,  PRICE'S 


WHEAT  FLAKE  CELERY 

FOOD 

will  stimulate  the  liver  into  extra  action  and  then 
the  bile  causes  the  bowels  to  move.  Bile  is  the 
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Palatable— Nutritious— Easy  of  Digestion  and  Ready  to  Eat 
CM  be  served  hot  Pot  in  a  hot  oven  for  a  few  minutes;  or  cook  la  boiling  milk: 

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as  they  never  fail  to 
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DR.  PRICE'S 
Harmless 
FOOD  COLORS 

are  the  only  colors  in 
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the  perfect  fruit  tint  of  vegetable  origin,  containing  no  aniline  (coal-tar)  dyes  or  any  other 
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Vanilla. 
Lemon       - 
Orange       ~ 
Rose,  etc. 


ANTONINI  <S  CO. 

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437  N.  Clark  near  Division 

TELEPHONE  NORTH  1348 


MAYONNAISE  MIXER 

For  briling   Egg*  *nd  Cmm,  ss  well  •  »  for  Salmi    Dre«*in(. 


Complete  Line  of  Moulds,  Enameled  Ware,  Wood- 
en Spoons,  etc.,  All  of  the  Best  Quality. 


Inspection    Incited 

Oil  Paintings 

BY  MASTERS— BOTH  OLD  AND  MODERN 

Water  Colors 

BY  MEN  OF  MERIT  OF  ALL  SCHOOLS 


ANDERSON  ART  GO, 

178  Wabash  Ave., 

CENTRAL  1088  CHICAGO 


Specimens  of  the  Art  of  such  etchers  as 

Whistler  Hayden  Haig 

DicKsee  etc. 

are  always  to  be  seen  at  our  galleries. 

Consult  us   concerning  the   restoring   of 
old  valuable  paintings. 

Exclusive  designs  in  framing. 


A     000109817     7 


SCHOOLOFDOMESTIC 
ARTS  AND  SCIENCE 

Courses  in  Cookery,  Dressmaking,  Sewing,  Millin- 
ery, Home  Nursing,  Hygiene,  and  Household 
Economics.     Autumn,    Winter,    and    Spring 
Terms,  in  each  Branch. 

The  Aim  Ol  this  School  is  not  merely  to  impart  the 
technical  skill   and  knowledge   necessary  for 
those   who    guide    the    home,  but   to    train 
women  to  a  broad  and  scientific  view  of  the 
whole  range  of  subjects,  allied  to  the  proper 
management  of  the  home. 

Courses   in    Serving  are   given   in  a  conveniently 
equipped  dining  room. 

Send  lor  Catalogue. 

SCHOOL   OF    DOMESTIC   ARTS    AND 

39  State  St.,            Burton  Block,            CHICAGO 

FOR 


valuable  articles  of  every  description 


THE 


SAFE 

DEPOSIT 

VAULTS 


COLUMBUS  MEMORIAL  BUILDING 

State  and  Washington  Sts. 

CHICAGO. 

Boxes  $3.00  and  upward  a  year. 


